apricot cheesecake bars

the goods:

18 graham crackers

1 cup plus 2 tablespoons sugar

1/2 cup (1 stick) unsalted butter, melted

10 ounces apricots (about 4), halved, pitted, and cut into eighths (if out of season you can use canned)

1 tablespoon fresh lemon juice

2 packages (8 ounces each) cream cheese, room temperature

1/2 cup sour cream, room temperature

1/2 teaspoon pure vanilla extract

2 large eggs, room temperature, lightly beaten

Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean.

With a flat-bottomed 1-cup measuring cup or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.

In a small saucepan, bring apricots, 1/4 cup sugar, and a pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.

In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and a pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed.

Pour cream-cheese mixture into cooled crust and smooth top.

Randomly drop small spoonfuls of apricot puree on cream-cheese mixture.

With a skewer, gently swirl puree.

Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting unto squares, 2 hours.